This could also be a side dish, or you could serve the ribbons with a marinara sauce. Press down hard with the peeler to get even ribbons. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 1/2 vegetable, 1/2 fat.
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- 1Place the roasted pepper through the salt in a blender jar. Puree until smooth.
- 2Slice off the ends of the squash, cut it in half lengthwise,and use a SHARP vegetable peeler to cut it into long, thin ribbons, going perpendicular to the cut side. You should have 3 cups. Use a mandoline instead of a peeler, if you have one.
- 3Heat the oil in a large skillet over medium-high heat. Add the zucchini ans rosemary and cook, stirirng, until slightly softened, about 2 minutes. Stir in the lemon juice.
- 4Divide the zucchini into 4 portions in small dishes. Place a dollop or the red pepper puree in the center of each.
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Nutritional Facts for Lemon Zucchini Ribbons With Roasted Red Pepper Sauce
Serving Size: 1 (94 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 42.9
- Calories from Fat 22
- Total Fat 2.5 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 37.2 mg
- Total Carbohydrate 4.6 g
- Dietary Fiber 1.3 g
- Sugars 3.2 g
- Protein 1.1 g